- 2 dried chipotle peppers
- 1/2 cup peanut or vegetable oil
- available at Hispanic markets and some specialty foods shops
- Preheat oven to 300°F.
- Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds.
- Crumble peppers into 1-cup metal measure or very small metal bowl and add reserved seeds and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes.
- Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.